Conchas (Mexican Sweet Bread)

Dive into the world of Mexican pastries with these delightful conchas, perfect for breakfast or a sweet snack. The recipe features a soft and airy bread topped with irresistible vanilla, chocolate, and strawberry flavors. With a vibrant presentation and a tender interior, these conchas provide both a visual and gustatory experience.

Ingredients

🌾 500g All-purpose wheat flour
🧂 1 teaspoon Salt
🥛 1 cup Milk at room temperature
🍬 100g Refined sugar
🥚 2 Eggs at room temperature
🍞 11g Instant dry yeast Tradi-Pan
🧈 100g Unsalted butter at room temperature
🍦 2 teaspoons Vanilla essence
🍚 100g Powdered sugar
🌾 100g All-purpose wheat flour
🧴 100g Vegetable shortening
🍦 1 teaspoon Vanilla essence for vanilla topping
🍫 1 teaspoon Cocoa powder for chocolate topping
🩸 1 drop Red food coloring for pink topping
🍓 Strawberry essence for pink topping

Instructions

1- Prepare the Bread Dough:

• In a large stainless steel mixing bowl, combine flour and salt. Create a well in the center.
• Add milk, eggs, sugar, instant dry yeast (Tradi-Pan), softened butter, and vanilla essence.
• Gradually mix the wet ingredients into the flour, then incorporate the remaining milk until a sticky dough forms.
• Knead for 15-20 minutes by hand or use a KitchenAid stand mixer on medium speed with a dough hook for 10 minutes until the dough is smooth.
• Grease a clean bowl lightly with oil, place the dough inside, cover with a cloth or plastic wrap, and let it proof in a warm place for 1-2 hours until doubled.

2- Prepare the Topping:

• Mix powdered sugar, flour, and vegetable shortening in a bowl until smooth.
• Divide the topping dough into three parts for the different flavors:
  • Vanilla: Add vanilla essence to one part and knead.
  • Chocolate: Add cocoa powder and vanilla essence to another part and knead.
  • Pink: Add red food coloring (and optional strawberry essence) to the last part and knead.
• Roll each flavored topping into a small log.

3- Form the Conchas:

• Punch down the risen bread dough and divide it into equal 90g or 70g portions depending on size preference.
• Shape each portion into a smooth ball and place on a parchment paper-lined baking sheet, slightly flattening each ball.

4- Apply Topping and Score:

• Cut topping rolls into segments and flatten each between plastic sheets using a tortilla press or cutting board.
• Place the flattened topping on each dough ball, pressing gently. Use a concha cutter to score shell patterns.

5- Final Proof and Bake:

• Allow the conchas to rise for another hour covered with a cloth.
• Preheat oven to 160°C (320°F).
• Bake conchas for 20-25 minutes until golden underneath.

6- Cool and Serve:

• Let the conchas cool for 15 minutes after baking.
• Serve warm with your favorite drink.

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Total Time: 2.5 to 3.5 hours
Servings: Approximately 18-20 conchas
Equipment:

• Mixing bowls
• Measuring spoons
• Stand mixer: KitchenAid
• Digital kitchen scale: Gourmia
• Baking sheets

Calories: Not specified
Macronutrients: Not specified

Cooking Tips:

• Ensure proper gluten development with the windowpane test.
• Use plastic sheets to ease the application of the topping.
• Make sure to proof the dough in a warm place.

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Conchas (Mexican Sweet Bread)